tag:blogger.com,1999:blog-7867790350689102712024-02-18T19:15:43.454-08:00Making my boyfriend healthy one day at a timeK. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-786779035068910271.post-57070203471235673042013-02-18T17:21:00.000-08:002013-02-18T17:21:04.299-08:00African Peanut Quinoa Stew<div dir="ltr" style="text-align: left;" trbidi="on">
I am extremely luck to work at a school with really nice co-workers. Last week out of nowhere one of the volunteers at our school randomly brought me in tiny aprons for my students and a recipe for this WITH a sample! I had to go home and try it again and add a few tweaks of my own to make it a little spicier and a little thicker. Bonus is it is an easy meal for Vegans or for Lent. <br />
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Recipe after the link</div>
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Ingredients:</div>
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1 T. coconut oil</div>
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1 onion chopped</div>
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2 T. minced garlic </div>
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1 Jalapeno minced with rib and seeds removed</div>
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2 celery stalks diced</div>
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1 red bell pepper diced</div>
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1 large yam diced </div>
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1 t. ground cumin</div>
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1 t. tandoori seasoning</div>
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1 t. dried oregano</div>
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3 c. vegetable stock (2 for stew and 1 for quinoa)</div>
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1/5 c. quinoa ( I used rainbow but any will work)</div>
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2 cups chopped kale</div>
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3/4 c. no salt added natural creamy peanut butter </div>
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1 T. tomato paste</div>
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hot sauce to taste ( I used scovilles garlic cayenne)</div>
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a touch of braggs to taste</div>
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Trader Joe's south african smoke seasoning blend (if you don't have this you can just use a little pepper)</div>
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1. In a large soup pot on medium heat add coconut oil, onion, garlic, jalapeno, celery, peppers, and smoke blend. Saute until soft. During this also parboil the yam. </div>
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2. When yams are ready add them to the vegetables. In a separate pot add quinoa and 1 c. of the vegetable stock. </div>
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3. In vegetables add spices, peanut butter, tomato paste, kale, and remaining stock. </div>
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4. Once quinoa is ready stir it in the stew. Then add the hot sauce and braggs to taste. </div>
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5. Serve over rice or eat on its own. I am thinking of adding more quinoa next time so I don't have to make additional rice! </div>
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K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-59855410758123212532011-10-19T16:59:00.000-07:002011-10-19T16:59:47.513-07:00garlic breath and pizza heaven<div dir="ltr" style="text-align: left;" trbidi="on">Yup tried out making "clean" pizza. Tony saw a recipe in one of the clean eating magazines and we tweaked it to our tastes. The result was a very tasty dinner minus the grease and daily recommended allotment of calories in one meal.<br />
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</div><div class="separator" style="clear: both; text-align: center;">As you can see I was focused on eating before I remembered I had picked up my blog again. In my defense I just got back from the gym and food is a must!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">His. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Recipe:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mine:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Whole grain pita, crushed up garlic, no salt no sugar tomato sauce, al fresco sweet apple chicken sausage, fresh pineapple, and a teensy bit of fresh parmesan cheese! </div><div class="separator" style="clear: both; text-align: center;">Toast in toaster oven on 400 or regular oven for five minutes. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">His: </div><div class="separator" style="clear: both; text-align: center;">Whole grain pita, fresh tomato, garlic, al fresco chicken sausage, fresh mozzarella, and sweet capicola. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cook the same as above and eat! </div><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-16998790685384152712011-10-17T17:28:00.000-07:002011-10-17T17:28:52.880-07:00New title/ new cooking style.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">So I had to change the title since I really cook mostly healthy food now. I still love an occasional amazing chocolate filled creation or finding some way to incorporate smoked cheese but it is farther and fewer between. This will also be very evident when I get to visit London and France in a few weeks. For now though I wanted to update this with a meal I tried out that turned out to be surprisingly tasty! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Orange-Poached Tilapia and Maple Lemon Carrots</b></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The recipe after the jump:</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><u>Tilapia:</u></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Zest two oranges and reserve. </div><div class="separator" style="clear: both; text-align: center;">2. Juice the two oranges and put it in the skillet and begin to boil.</div><div class="separator" style="clear: both; text-align: center;">3. Put a little lemon pepper on the fish (you could poach roughly 2-4 filets) and then poach in simmering orange juice.</div><div class="separator" style="clear: both; text-align: center;">4. Cook until flakey and serve.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><u>Carrots</u>:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Cut up carrots (1 lb. bag) in coins.</div><div class="separator" style="clear: both; text-align: center;">2. Throw in a little water, about a teaspoon of maple syrup, pinch of rosemary ground, juice of half a lemon, and a pinch of pepper. If you need salt ( I do not use it) you can add sea salt to taste. </div><div class="separator" style="clear: both; text-align: center;">3. Boil then simmer until done.</div><div class="separator" style="clear: both; text-align: center;">4. Serve and eat!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"> </div></div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-67059439778245772932011-04-14T12:00:00.000-07:002011-04-14T12:00:01.635-07:00Daring Cooks: Edible Container (Flax cracker bowl and a yummy salad!)<div dir="ltr" style="text-align: left;" trbidi="on">At the Daring Cooks Reneta of Testado hosted this months challenge. The challenge was to make a savory container and fill it with something appropriate. I made a cracker bowl with salad inside. These would be wonderful as appetizers. We had them for dinner with maple glazed salmon added to the salad. Recipes included below for Maple Glazed Salmon and the Cracker Bowl. The salad consisted of a spring mix, carrots, burdock root, strawberries and sunflower seeds. Then for the dressing a strawberry balsamic dressing. <br />
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</div>The Bowl:<br />
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</div><div class="separator" style="clear: both; text-align: center;">Filled!</div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><u>Cracker</u></b></div><div class="separator" style="clear: both; text-align: left;">*Recipe inspired by <a href="http://www.amazon.com/How-All-Vegan-Irresistible-Animal-Free/dp/1551520672">How it all Vegan</a>.</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;"></div><ol style="text-align: left;"><li>.25 c. flax seeds</li>
<li>.25 c. pistachios (optional)</li>
<li>1.25 c. flour</li>
<li>.5 t. baking powder</li>
<li>.5 t. salt</li>
<li>4 t. margarine or butter, earth balance if you would like to keep it vegan.</li>
<li>.5 c. rice milk</li>
<li>seasonings. I didn't measure for this part. I added some dill because that was what we had in the house. Depending what you are putting in the cracker bowls or if you are going to roll them out flat and do crackers choose flavorings of your choice. </li>
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</div><div><u>Directions:</u></div><div><br />
</div><div><ol style="text-align: left;"><li>Preheat oven to 325<span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">°F.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Mix in a food processor (this will crush up the pistachios) :flax seeds, pistachios, flour, baking powder, salt, and seasonings.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">With hands mix in the margarine.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Add Rice Milk and continue mixing. The dough should not stick to your finger when touched. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Cut dough in half. Let rest 10 or so minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"> Spray bottom half of a muffin tin.Roll out dough thinly and cut into smaller pieces if making bowls. Cut enough dough to cover the bottom of one section of a turned over muffin tin. Continue putting over tin until you have the amount of cracker bowls needed. If making regular crackers spray or coat a cookie sheet. Roll out the dough and cut into desired shapes. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Bake crackers for 12-16 minutes. Flipping once. If making the cracker bowl the bowl will not need flipped. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Fill with salad, hummus, cheese, whatever you decide you think will be best!</span></li>
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</span></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><b><u>Maple Glazed Salmon:</u></b></span></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><b><u><br />
</u></b></span></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><u>Ingredients:</u></span></div><div><ol style="text-align: left;"><li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">2 Decent sized Salmon Filets (6-8 oz.)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">3 T. Maple Syrup</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">1 T. Teriyaki</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">2 T. Pineapple Juice</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">2 t. fresh ginger</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">2 cloves of garlic minced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">pinch of pepper</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">a few sprays of <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html">braggs liquid aminos</a>. or soy sauce.</span></li>
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</u></span></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><u>Directions:</u></span></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><u><br />
</u></span></div><div><ol style="text-align: left;"><li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Stab Salmon filets with a fork a few times. </span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Mix all but the salmon together and put in a shallow container.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Place Salmon on top upside down.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Marinate overnight.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;">Cook on 350</span><span class="Apple-style-span" style="font-family: arial, sans-serif; line-height: 15px;">°F until done. I didn't time it but it was around 15-30 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: arial, sans-serif; line-height: 15px;">When finished I flaked it up and put it over the salad and topped everything off with a <a href="http://www.grocerycouponnetwork.com/foodproducts/products.php?Id=21914">strawberry balsamic</a>! </span></li>
</ol><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div></div><div><span class="Apple-style-span" style="font-family: 'Century Schoolbook', Palatino, Georgia, serif;"><u><br />
</u></span></div><u></u></div><div><b><u><br />
</u></b></div><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com2tag:blogger.com,1999:blog-786779035068910271.post-27347931825759357562011-04-05T19:47:00.000-07:002011-04-05T19:54:33.425-07:00Cake balls with a strawberry center<div dir="ltr" style="text-align: left;" trbidi="on">Strawberries were buy one get one free so naturally I made strawberries covered in cake then wrapped in candy. Nice and healthy...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQSnETeWcDDue6WfSEVL6aoy_rbtwseSKJwwM1BkbGSSnXa4ylrMpHR8c1_s0oq_4jQPRel6YzD-z2ZbgrBJxVhkRrbs8R8oiLOQgPRv8U_Dxizl28CQopalrbcBz0rHgcirFo2HT0CPW/s1600/DSCF4772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQSnETeWcDDue6WfSEVL6aoy_rbtwseSKJwwM1BkbGSSnXa4ylrMpHR8c1_s0oq_4jQPRel6YzD-z2ZbgrBJxVhkRrbs8R8oiLOQgPRv8U_Dxizl28CQopalrbcBz0rHgcirFo2HT0CPW/s320/DSCF4772.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;">Filling the Cake </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmDR5Csq-JLY_2bN7dV_lu87h8WXOLRNTwMLlojmgIuWupNKol7lxEPmR-LlVhV_9xzf6D3e5-zPOBZqEUtRY309aTEoN6a43BEhS3cvbcJLU7WlGU5OwnrV0VJFddgXW_t6n3PpFZOeM/s1600/DSCF4765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmDR5Csq-JLY_2bN7dV_lu87h8WXOLRNTwMLlojmgIuWupNKol7lxEPmR-LlVhV_9xzf6D3e5-zPOBZqEUtRY309aTEoN6a43BEhS3cvbcJLU7WlGU5OwnrV0VJFddgXW_t6n3PpFZOeM/s320/DSCF4765.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Setting them in chocolate </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKPz5XHyZEyFfh76JFfGLB96Yfc-EJe1wabKZSj2DvKNzhXv1Llk741S_9UjfaOpB1WEYK4wqVF0VphGVoY5oVffAu_1_JFoaLW2zNkfwgLH9yrhDshr6HFGH3RUQSdmaKdoOsokNjeg2/s1600/DSCF4771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKPz5XHyZEyFfh76JFfGLB96Yfc-EJe1wabKZSj2DvKNzhXv1Llk741S_9UjfaOpB1WEYK4wqVF0VphGVoY5oVffAu_1_JFoaLW2zNkfwgLH9yrhDshr6HFGH3RUQSdmaKdoOsokNjeg2/s320/DSCF4771.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Covered to look like little delicate cupcakes!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9KdZOiezZwp0gVzK2ar354HBfqeYf7AehW6oT1YvCGcWFtn46Eoe29WO5oIETkYx7qaFld54u7ms53buoI4XLPSjve6IkoM1VyjU45IBUY7oUwHybPF98SZEbqYiOuFerFDd6dR9v70n/s1600/DSCF4779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9KdZOiezZwp0gVzK2ar354HBfqeYf7AehW6oT1YvCGcWFtn46Eoe29WO5oIETkYx7qaFld54u7ms53buoI4XLPSjve6IkoM1VyjU45IBUY7oUwHybPF98SZEbqYiOuFerFDd6dR9v70n/s320/DSCF4779.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Filled with fresh strawberry!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRFWSM4sIgJA0fIKcYHTwl0U_yPYb30KhdnLOWl3bTfg2Tm4rlBzzXujCh-ciES8OuHYskLd5w6Sa63zvTfeMGePoJG6l3eONoDcWNWxtl9Juh6Y9XwmVWkpznldfsliTUymzLPLrgHGj/s1600/DSCF4784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRFWSM4sIgJA0fIKcYHTwl0U_yPYb30KhdnLOWl3bTfg2Tm4rlBzzXujCh-ciES8OuHYskLd5w6Sa63zvTfeMGePoJG6l3eONoDcWNWxtl9Juh6Y9XwmVWkpznldfsliTUymzLPLrgHGj/s320/DSCF4784.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">To make:</div><div class="separator" style="clear: both; text-align: left;"></div><ol style="text-align: left;"><li>Bake a cake, let it cool, crumble</li>
<li>In a second bowl whip heavy cream ( you don't need too much and could probably use cool whip)/ add some sugar to taste. You don't need much since the cake is already sugary. Maybe a tablespoon or two. </li>
<li>Mix the whipped cream a few tablespoons at a time into crumbled cake until the cake just sticks together. </li>
<li>Mold cake around strawberries and set over melted chocolate molds. Put them in the freezer for a few then dip in a different colored melted candy. </li>
<li>Eat! </li>
</ol><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-43109923021968416282011-03-27T00:00:00.000-07:002011-03-27T00:00:05.040-07:00Daring Bakers: Coffee Cake and a Pizza Log...My new favorite dough.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div>This dough recipe was WONDERFUL! I started out making a sweet version of this but savory sounds amazing. Giant pizza log = best idea ever. So there are several versions below. <br />
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1. Meringue with orange zest, cocoa powder, and 70% dark chocolate chips. (Next time I am just going with Nutella)<br />
2. Manchego cheese, pepperoni and jalepeno. (His Favorite)<br />
3. Ham and goat gouda.<br />
4. Ham and Manchego. (My Favorite)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvVu2ExJhx2_LbuaKAwF7zAuaHC7JLI2B7TOOLnPfm3NyP3wPBLcA8SCqFsa-TtWMCN7KctvIMm7UlW1BsZQ_yOp_Aln1uZB6Ilrz9lDpJkcbH9hOkaEm2qaZvlPi2qI_gNPFzrf6JURS/s1600/pepp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvVu2ExJhx2_LbuaKAwF7zAuaHC7JLI2B7TOOLnPfm3NyP3wPBLcA8SCqFsa-TtWMCN7KctvIMm7UlW1BsZQ_yOp_Aln1uZB6Ilrz9lDpJkcbH9hOkaEm2qaZvlPi2qI_gNPFzrf6JURS/s200/pepp.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikv4yM9cs0moIKgHRNk2zp6k9XIyk5kOLmZFhLcYAgIT_-Ct5wLWgCn8jW42FIxCd8bcfgZJ9v7kd-Qs1idgBI24ubjKHGbuBlTrS_SGTTrFywaF-_IuVXfhrYFkUdv54XcCcNkD8dO43_/s1600/coffee+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikv4yM9cs0moIKgHRNk2zp6k9XIyk5kOLmZFhLcYAgIT_-Ct5wLWgCn8jW42FIxCd8bcfgZJ9v7kd-Qs1idgBI24ubjKHGbuBlTrS_SGTTrFywaF-_IuVXfhrYFkUdv54XcCcNkD8dO43_/s200/coffee+cake.jpg" width="200" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After the jump more pictures and the recipe for this yummy dough!</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;">Rising and waiting:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7baNi2u4gWqfvqRPUN74ap6VNoL1F1j_E9FJzKGTSI3lI6ggSmWlnHkQNP1hnvD6Oevur9huw5YYjpRDRFC8o2IRpuhmpv-D2JH4xN5T-Sx0_iApGJtQTHI6Rd7Fc3NPXFOM-DGySjFM7/s1600/dough+risen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7baNi2u4gWqfvqRPUN74ap6VNoL1F1j_E9FJzKGTSI3lI6ggSmWlnHkQNP1hnvD6Oevur9huw5YYjpRDRFC8o2IRpuhmpv-D2JH4xN5T-Sx0_iApGJtQTHI6Rd7Fc3NPXFOM-DGySjFM7/s320/dough+risen.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">The meringue with yummy orange zest:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6STt_f7YmD2pjer8g7dSvqRQBly2Y0jRyyibWm9PEikLlOeRVCj6ZEHV5Iw9_tSz2d9XDC6_xmQQy4hk1XNeEhXy6UTep5V9On8aQwHW75M5QIPLktFxExDmV_nah-RRAWuQQuuUN4o-/s1600/meringue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6STt_f7YmD2pjer8g7dSvqRQBly2Y0jRyyibWm9PEikLlOeRVCj6ZEHV5Iw9_tSz2d9XDC6_xmQQy4hk1XNeEhXy6UTep5V9On8aQwHW75M5QIPLktFxExDmV_nah-RRAWuQQuuUN4o-/s320/meringue.jpg" width="220" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Full Dutch Cocoa from a cute little chocolate shop in Pittsburgh.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-hqqxjOS922HMf0fSL9UdvKl6M4pUTOo2NiXhnmvKtPg8_CooS03CrL4HhYmslThe6_00Eix_BXRtKr4SaIWDpWdLiLXk_nrC6noxUHTeD0bWua_koWsqnlFMKA9Z3dqbYExVaff3ZkG/s1600/2011-03-05+17.07.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-hqqxjOS922HMf0fSL9UdvKl6M4pUTOo2NiXhnmvKtPg8_CooS03CrL4HhYmslThe6_00Eix_BXRtKr4SaIWDpWdLiLXk_nrC6noxUHTeD0bWua_koWsqnlFMKA9Z3dqbYExVaff3ZkG/s320/2011-03-05+17.07.15.jpg" style="cursor: move;" width="240" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Bf5KhGW8tCs7YndKZy7sKOCrcKtmqYFjsxE-DKhrgKkNzhx_8fFVdKyAxaVKXL9KFg1UeuaA4psj1d-umPOgdCaRr73x0OItviH923rBkpGmJQTIkqbR2_IOBHKhzhQrIqvOlTQDbNLS/s1600/2011-03-05+17.19.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Bf5KhGW8tCs7YndKZy7sKOCrcKtmqYFjsxE-DKhrgKkNzhx_8fFVdKyAxaVKXL9KFg1UeuaA4psj1d-umPOgdCaRr73x0OItviH923rBkpGmJQTIkqbR2_IOBHKhzhQrIqvOlTQDbNLS/s320/2011-03-05+17.19.19.jpg" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmKJ9hN2Hm-YePyWn0M7OxUGWJwSuuekOwkYPv2ekObV_PDJ-yotTfBNUPG-XSnL5DLAgUIjGdsPNO4vu1-OS1iwP1P2Fds4RBhD8O_CgQnMn6orysXgLcbpjVb-SbkXwXmcWhNd1c9eN/s1600/filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmKJ9hN2Hm-YePyWn0M7OxUGWJwSuuekOwkYPv2ekObV_PDJ-yotTfBNUPG-XSnL5DLAgUIjGdsPNO4vu1-OS1iwP1P2Fds4RBhD8O_CgQnMn6orysXgLcbpjVb-SbkXwXmcWhNd1c9eN/s320/filling.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Forming the ring:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgSaeqkOpDpcNJumvqbdEfqfQhOB7PSAC1F-NpM_I_d8ATYUbwtYXdvUk9r8FXoPGNgKSDy8Henx7qSAK9Mi7ElwWOXgfwkKcXY5O83QSigFd7_WbWeuNKq-ndTpNoopFK0oM3qaMkYGE/s1600/circle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgSaeqkOpDpcNJumvqbdEfqfQhOB7PSAC1F-NpM_I_d8ATYUbwtYXdvUk9r8FXoPGNgKSDy8Henx7qSAK9Mi7ElwWOXgfwkKcXY5O83QSigFd7_WbWeuNKq-ndTpNoopFK0oM3qaMkYGE/s320/circle.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIhIPF6Soe8vZqLEAgkvvIcXJPytP1sK8omUS5_jNNjLqJDZppr2KHn6AXlpCq580iDaZQVfIUYpjIv2jmHGX7ubuidYk78SQofK3estTMy5wVHhHX46Nnw0NNUlostAL5pYxcuTGZuQW/s1600/2011-03-05+18.04.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIhIPF6Soe8vZqLEAgkvvIcXJPytP1sK8omUS5_jNNjLqJDZppr2KHn6AXlpCq580iDaZQVfIUYpjIv2jmHGX7ubuidYk78SQofK3estTMy5wVHhHX46Nnw0NNUlostAL5pYxcuTGZuQW/s320/2011-03-05+18.04.22.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and then the pizza logs:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb55A0k4FKN8cgsjBv-NaJpzue2JVdmJ_SI_sAvsNopQNEkC6MD8323DT66PtmIzZDH-Nrejj3HmnTLB8jAJfCf1iweEGoxkLJV7T2wmqfkXtn3rNeQXkJWv8oz0GXk0a_0s3nZSQ0yDuv/s1600/ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb55A0k4FKN8cgsjBv-NaJpzue2JVdmJ_SI_sAvsNopQNEkC6MD8323DT66PtmIzZDH-Nrejj3HmnTLB8jAJfCf1iweEGoxkLJV7T2wmqfkXtn3rNeQXkJWv8oz0GXk0a_0s3nZSQ0yDuv/s320/ham.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JtcW-LS0Ln5-h1XUmfFiNONgX7Z7AlFwYeQ3457bRyuomd2ImnE9NfCCN-ic82obZOwxmh9BF1WpADwE8uI7lAUSInKNwA2XR_twdLMd0xo0DMPjdYkyMu0D7U3xjWzs_fJkzAkhiSEd/s1600/jalap+oh+noes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JtcW-LS0Ln5-h1XUmfFiNONgX7Z7AlFwYeQ3457bRyuomd2ImnE9NfCCN-ic82obZOwxmh9BF1WpADwE8uI7lAUSInKNwA2XR_twdLMd0xo0DMPjdYkyMu0D7U3xjWzs_fJkzAkhiSEd/s320/jalap+oh+noes.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">YUM!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJkMQEbNupqiitdAdvHFnkYZnjLZqp6kRfh4XMreqWdeGkfnUYSv4hxkFrEDOOO89_bn_kk5vYAiY3oefUmQ2wy-oIFO2MAmGllIDJ137BLTomOfpwspynQrydYYOczXONflSmx0MLNUc/s1600/logs+finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJkMQEbNupqiitdAdvHFnkYZnjLZqp6kRfh4XMreqWdeGkfnUYSv4hxkFrEDOOO89_bn_kk5vYAiY3oefUmQ2wy-oIFO2MAmGllIDJ137BLTomOfpwspynQrydYYOczXONflSmx0MLNUc/s320/logs+finished.jpg" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><u>The Recipe</u></b><u> (From the Daring Bakers March 2011 Challenge):</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;"></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 cups (600 g / 1.5 lbs.) flour</span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">¼ cup (55 g / 2 oz.) sugar </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">¾ teaspoon (5 g / ¼ oz.) salt </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">¾ cup (180 ml / 6 fl. oz.) whole milk </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">½ cup (135 g / 4.75 oz.) unsalted butter at room temperature </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 large eggs at room temperature </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 egg and a little bit of water for egg wash.</span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1. In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast. </span><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. </span></div><div style="font: 10.0px Book Antiqua; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes. </span></div><br />
<div class="separator" style="clear: both; text-align: left;">4. Add the rest of the dough 1 1/2 cups ( I used my kitchen-aide and the dough hook ) and knead until dough is elastic, soft and smooth.</div><div class="separator" style="clear: both; text-align: left;">5. <span class="Apple-style-span" style="font-family: 'Book Antiqua';">Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';">6. Punch the dough down and separate into fours for the pizza logs and half for the rings. Roll out into rectangles and add topping.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';">7. Roll together and set seam side down. Cover with egg wash.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';">8. Let rise for another 30-60 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';">9. Bake at 350 F for 25-30 minutes until golden brown. Rotating halfway through. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';">10. Eat! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Book Antiqua';"><br />
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</div></div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com2tag:blogger.com,1999:blog-786779035068910271.post-65923060652518479132011-03-14T00:00:00.000-07:002011-03-14T00:00:05.754-07:00Daring Cooks: Papa Rellenas<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div>Well ALMOST Papa Rellenas... The filling was quite different from the traditional but the process remained the same! This ended up being a little ball of thanksgiving. Next time gravy should be made. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNPUbUUzBl75l95HbW_3XujtQOiMgtxvmk5obevim5IlmtVfHs5ALXiAFXfL7weSV8-obiVSn98BjmYNGtDu0H9J9c7m333OJb68AiOK8QTGtJLvkCXek1xnz805qSWnThcTbEwp-n_bX/s1600/2011-02-20+18.39.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNPUbUUzBl75l95HbW_3XujtQOiMgtxvmk5obevim5IlmtVfHs5ALXiAFXfL7weSV8-obiVSn98BjmYNGtDu0H9J9c7m333OJb68AiOK8QTGtJLvkCXek1xnz805qSWnThcTbEwp-n_bX/s320/2011-02-20+18.39.05.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">1. The filling: The filling consisted of lean ground turkey sauteed with craisins, onion, dill, hamburger seasoning, and sage. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2ghr7e1x57tw783Tmff3a_tKr2UdCN4OkLEoRHIG6LsSaUXw1WNBky8gdAN38oJz6yh3wlmEyTmZni8dEvdX5EaNgo9Ve0RYITw5kDL16AJU2uFxONk3xpM-btTw1w2xpyRGFXWcFKf8/s1600/2011-02-20+15.45.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2ghr7e1x57tw783Tmff3a_tKr2UdCN4OkLEoRHIG6LsSaUXw1WNBky8gdAN38oJz6yh3wlmEyTmZni8dEvdX5EaNgo9Ve0RYITw5kDL16AJU2uFxONk3xpM-btTw1w2xpyRGFXWcFKf8/s320/2011-02-20+15.45.43.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2. The filling is then put into the potato "dough" and made into a ball.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2JSsuGoZMVkHIWhZNuh4Pm1p-_h9QFcXwyNXVdFhs13tPTvazezcM9mUJ_6ucNYKdAlqGvkG-j9DKZy1pqZhzZSRGyzxm48ypQXXLZhUr2rcLw6EEWEUfgOH0zznSWCYoHAlfYc5Y4Ox/s1600/2011-02-20+18.33.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2JSsuGoZMVkHIWhZNuh4Pm1p-_h9QFcXwyNXVdFhs13tPTvazezcM9mUJ_6ucNYKdAlqGvkG-j9DKZy1pqZhzZSRGyzxm48ypQXXLZhUr2rcLw6EEWEUfgOH0zznSWCYoHAlfYc5Y4Ox/s320/2011-02-20+18.33.47.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEFOoM-xwbfKhNi4YaSnEsAvzov4dFPyQSdUQzTRheEJ4QCA-nm6bg2DTOcF-TOqTsy1Na9JFmG7aQx_1Sk9O1OaCgKtqNkCgYu_m5VW7sBVJlvA2ksyxGaOccfccgcHfxbCNAfNUe2Pw/s1600/2011-02-20+18.34.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEFOoM-xwbfKhNi4YaSnEsAvzov4dFPyQSdUQzTRheEJ4QCA-nm6bg2DTOcF-TOqTsy1Na9JFmG7aQx_1Sk9O1OaCgKtqNkCgYu_m5VW7sBVJlvA2ksyxGaOccfccgcHfxbCNAfNUe2Pw/s320/2011-02-20+18.34.43.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">3. Next the ball is rolled into flour, then egg, then breadcrumbs. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovu2QsUjTB0ZuMC_Hxm9xOVSTgWPexv5rnRHEuvYHhQmW4i8VV_7hsGoQeMO3RVNBE6nfOdurTXoFKY64DkBIoyRt6bq20FE6dVVeQXjix7DYrs9D4aBmHwT_R6OEFPB85C-53QT783mY/s1600/2011-02-20+18.34.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovu2QsUjTB0ZuMC_Hxm9xOVSTgWPexv5rnRHEuvYHhQmW4i8VV_7hsGoQeMO3RVNBE6nfOdurTXoFKY64DkBIoyRt6bq20FE6dVVeQXjix7DYrs9D4aBmHwT_R6OEFPB85C-53QT783mY/s320/2011-02-20+18.34.53.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4. They are then fried in roughly 2 inches of oil in a small pan. I used two spoons to maneuver them since they were somewhat fragile. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5WI7HwDtiAkpUjPqOnfO_VAT43wg6MMUtQX-t32TW-JN3Sh3MQ56mm-J9QyXjZUwh882X1NerM5F28XW43GkmE4wCsDNlQcf7Ib5KCilYcA44qUrxXQWjjWAKFd9piXG18NiDzNlJmGg/s1600/2011-02-20+18.36.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5WI7HwDtiAkpUjPqOnfO_VAT43wg6MMUtQX-t32TW-JN3Sh3MQ56mm-J9QyXjZUwh882X1NerM5F28XW43GkmE4wCsDNlQcf7Ib5KCilYcA44qUrxXQWjjWAKFd9piXG18NiDzNlJmGg/s320/2011-02-20+18.36.11.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY-l3qn4qFPo9bTbGcYf9jQluE4pDtbaZCVHB7CyGRevACqACFQM6acXG002cWOD44mjgrAuyoOxu8Adr6WuZ6PZNcYfKRkNSVn4vqCzpCBkaQA3S8f5SbxoAuTcywU-KYoKbUuGcgJEk/s1600/2011-02-20+18.50.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY-l3qn4qFPo9bTbGcYf9jQluE4pDtbaZCVHB7CyGRevACqACFQM6acXG002cWOD44mjgrAuyoOxu8Adr6WuZ6PZNcYfKRkNSVn4vqCzpCBkaQA3S8f5SbxoAuTcywU-KYoKbUuGcgJEk/s320/2011-02-20+18.50.17.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5. When they were golden brown I took them out and threw them in the microwave of all places just to heat up the middle to make sure everything was nice and toasty! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHls0QzlINyzI6GwdVJ013ExK_H6skhg5R14ku2rBULaSj1VwcP8PlOywN9hWj5daPYOwVWfmfPSmoDjKGTHPQWryIEfzTxMSM0xeOWxdq38lUFXxo3i6tEcDAyDZprvlq0L15HSnUZKa8/s1600/2011-02-20+19.03.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHls0QzlINyzI6GwdVJ013ExK_H6skhg5R14ku2rBULaSj1VwcP8PlOywN9hWj5daPYOwVWfmfPSmoDjKGTHPQWryIEfzTxMSM0xeOWxdq38lUFXxo3i6tEcDAyDZprvlq0L15HSnUZKa8/s320/2011-02-20+19.03.54.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESsUZIReBdovoHkCwqGz3IqoPqTmRHHeW9EvIvDeUEtFS8pHcdUS1ytXc63Mv7sEVosplOoAY38HAr_QbhpZXY4GJQBBWMpoEZnG0lGRlGuWVlYKBBwE92s7-4AiUjkrWWItCd34eeEr/s1600/2011-02-20+19.04.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESsUZIReBdovoHkCwqGz3IqoPqTmRHHeW9EvIvDeUEtFS8pHcdUS1ytXc63Mv7sEVosplOoAY38HAr_QbhpZXY4GJQBBWMpoEZnG0lGRlGuWVlYKBBwE92s7-4AiUjkrWWItCd34eeEr/s320/2011-02-20+19.04.39.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">YUM!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><u>The recipe: </u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: center;">Some of the spices do not have measurements since I rarely measure! Sorry!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>dough</b>: 2.25 lbs of Russet Potatoes (about 4 good sized)</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the potatoes and mash then set aside to cool. Add salt pepper dill...ect. Once cooled mix in egg with hands to form "dough"</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>The middle</b>:</div><div class="separator" style="clear: both; text-align: left;">Olive oil to coat pan</div><div class="separator" style="clear: both; text-align: left;">1 T. minced garlic </div><div class="separator" style="clear: both; text-align: left;">.5 mayan sweet onion</div><div class="separator" style="clear: both; text-align: left;">.5 cup craisins</div><div class="separator" style="clear: both; text-align: left;">.5 lb of lean ground turkey</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">dill to taste</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">hamburger seasoning</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">sage to taste</div><br />
<div class="separator" style="clear: both; text-align: left;">salt and pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. I first sauteed the onion and garlic until soft. Then added the spices.</div><div class="separator" style="clear: both; text-align: left;">2. Next I sauteed the craisins in the onion and garlic.</div><div class="separator" style="clear: both; text-align: left;">3. Last I added the ground turkey until cooked completely and everything was incorporated in. (I also mixed some additional dill/ hamburger seasoning and sage in the ground turkey before sauteing) </div><div class="separator" style="clear: both; text-align: left;">4. Set aside and let cool. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">When everything is cool set up your three bowls. The mashed potato mixture should make 6 good sized Papa Rellenas. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>The breading</b>:</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup flour (in first bowl)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 egg (in second)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup panko bread crumbs with dill/salt/pepper to taste.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. cover hands in flour. Scoop out first portion of dough and place like a pancake in hand with it indented in the middle. </div><div class="separator" style="clear: both; text-align: left;">2. Put in some of the filling and gently close up to create a ball. </div><div class="separator" style="clear: both; text-align: left;">3. Roll it in flour, then egg, then breadcrumbs. </div><div class="separator" style="clear: both; text-align: left;">4. repeat until all are breaded. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then fry in two inches of oil (canola or vegetable is fine) until golden brown. Then eat! This was a truly wonderful challenge!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div></div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-45948296433852355082011-03-13T10:37:00.000-07:002011-03-13T10:37:12.724-07:00First time canning and Some Marmalades<div dir="ltr" style="text-align: left;" trbidi="on">I am increasingly enjoying <a href="http://www.davidlebovitz.com/">David Lebovitz's blog</a>. I have also wanted to try canning for quite sometime now. So when I saw his recipe for Bergamot Marmalade and tons of citrus was in season it was a perfect opportunity. Bergamots were not available but Meyer Lemons and Blood Oranges were. The best part about all of this is I have never actually tried eating a marmalade or a blood orange so this was an interesting experience. Overall I was quite pleased with the results. I will link to the recipe for the Lemon Marmalade <a href="http://www.davidlebovitz.com/2010/03/bergamot-marmalade-recipe/">here</a>. The only addition was that I used the meyer lemons and let three vanilla pods cut in half steep in the liquid as it boiled. I would also listen to his advice of adding the <a href="http://en.wikipedia.org/wiki/Kirsch">Kirschwasser</a>. It is a little pricey but it really makes the whole thing come together. In the end it really turned into something visually pleasing and I think it would taste wonderful layered into a vanilla cake if not on a biscuit. For the Blood Orange I didn't really measure anything but it turned out tasting quite good. <br />
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<div class="separator" style="clear: both; text-align: center;">The Brand of Kirschwasser I used:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivur79t1xGhJylsKI8G2oX_OTUzztTUDKTi1_9keY7hRD3pJE6nW0zGyOixs3NOTd_GNMHSEYR8OvBDEIEoVO_L0fgIO92NLJX4IMeMM5fyrzwRdPsAhx6nxPo_H0wFdmNHW7kMb7-3j0t/s1600/kirsch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivur79t1xGhJylsKI8G2oX_OTUzztTUDKTi1_9keY7hRD3pJE6nW0zGyOixs3NOTd_GNMHSEYR8OvBDEIEoVO_L0fgIO92NLJX4IMeMM5fyrzwRdPsAhx6nxPo_H0wFdmNHW7kMb7-3j0t/s320/kirsch.jpg" width="116" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enough for sharing!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRmlZK_QkXUzyCUyWMg0vF90NebwayaXmVjl72e5yi2-OYF4f-Iqqr9yiz5zrqH07FNagfzXD2-AnTXLMnwPuNhtbPtTVLHu5kqKIqvg1BDg2lCjERHORXSWmHl5qhfjrJiCaO3Nd1MUO/s1600/2011-03-13+11.17.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRmlZK_QkXUzyCUyWMg0vF90NebwayaXmVjl72e5yi2-OYF4f-Iqqr9yiz5zrqH07FNagfzXD2-AnTXLMnwPuNhtbPtTVLHu5kqKIqvg1BDg2lCjERHORXSWmHl5qhfjrJiCaO3Nd1MUO/s320/2011-03-13+11.17.53.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">See the lovely little vanilla flecks! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnujCRz5rjpwwAmmP0kmjGIJBfW6pKhCwXvJfbdPd_cSGtbhECyhgqC9cEfrZwWtCDCZm_9uXTJwrQ8KSDChiywvFuRF5WyQTShdBwBwAWC8obtahtu09whKqT4waRBHPXaJPtWMZvh8Iw/s1600/2011-03-13+11.18.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnujCRz5rjpwwAmmP0kmjGIJBfW6pKhCwXvJfbdPd_cSGtbhECyhgqC9cEfrZwWtCDCZm_9uXTJwrQ8KSDChiywvFuRF5WyQTShdBwBwAWC8obtahtu09whKqT4waRBHPXaJPtWMZvh8Iw/s320/2011-03-13+11.18.40.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The finished Blood Orange, my favorite of the night. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QWLUfJSc5WTjGa-hhQIA7s0vCiyyfik1hjoMeq2U1N95eQEa7lXQWHvKSyv0A3-ZXsdM2UYVXo3elhpUG5Ob9Vpm-oyDQPcxBxRfu2Ru2x5drwlKymf5o4CtKh1CGVcoBmO9Uh0tvt7m/s1600/2011-03-13+11.19.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QWLUfJSc5WTjGa-hhQIA7s0vCiyyfik1hjoMeq2U1N95eQEa7lXQWHvKSyv0A3-ZXsdM2UYVXo3elhpUG5Ob9Vpm-oyDQPcxBxRfu2Ru2x5drwlKymf5o4CtKh1CGVcoBmO9Uh0tvt7m/s320/2011-03-13+11.19.18.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now that I have finally figured out that canning is relatively easy there will be no store bought jam in our future! I am also very lucky to have a grandfather who owns a grape farm. Now I just cannot wait until berries and grapes are in season! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com1tag:blogger.com,1999:blog-786779035068910271.post-17170139233507129182011-03-10T19:48:00.000-08:002011-03-10T19:48:12.797-08:00Banana Cinnamon Bread<div dir="ltr" style="text-align: left;" trbidi="on">Being impulsive results in seeing a recipe Wednesday and trying it on Thursday. The best part was the leftover perfectly ripe bananas in the teacher's lounge at work. I got the recipe from <a href="http://www.seriouseats.com/recipes/2010/06/leftover-banana-cinnamon-bread-baking-recipe.html">here, Serious Eats</a>, and tweaked it only slightly. If you decide to make it the only thing I changed was I added more vanilla extract (1 TB. instead of 1 tsp.) since I have made my own and any time I get a chance to use it I get a little giddy. Also I added less flour (1/4 cup less). <br />
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</div><div class="separator" style="clear: both; text-align: center;">With a little butter this was the best! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVxRi52JehMIwrm9h8TQ_dXawRNc2LKg2jmCfbAsenIen2E9wkdowJEwc_UJJGbBWDyqReOI_AEag4DntrojsuQa9IAAsX10o5FCjj6qIVbuMy8HnVM6p7QlyFlBzuvo162-nf_X-6r3-/s1600/2011-03-10+22.16.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVxRi52JehMIwrm9h8TQ_dXawRNc2LKg2jmCfbAsenIen2E9wkdowJEwc_UJJGbBWDyqReOI_AEag4DntrojsuQa9IAAsX10o5FCjj6qIVbuMy8HnVM6p7QlyFlBzuvo162-nf_X-6r3-/s320/2011-03-10+22.16.41.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Something about making yeast doughs is relaxing. It makes me want to kick myself for not buying the <a href="http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413">Tartine Bread</a> or one of <a href="http://www.amazon.com/gp/product/1580089984/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0811870413&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0AG48H5TGAKFQWDGGK5B">Peter Reinhart's</a> books when I had a 40% off coupon. Borders is going under so who knows! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-41195462484106406742011-02-27T11:25:00.000-08:002011-03-06T06:53:31.927-08:00Daring Bakers: Panna Cotta and Florentine Cookies<div dir="ltr" style="text-align: left;" trbidi="on">I want to start off by stating I hate milk. I do not like the smell let alone the taste. This is most likely why I was not huge on the taste of half of this challenge. It did however look beautiful. I think with some tweaking it could be something I would really enjoy. I also wanted to try making a fruit gelee which this challenge forced me to do. The cookies were pretty decent and very simple to make. It also makes me want to start working with Agar-agar. I still drool over <a href="http://jelly-shot-test-kitchen.blogspot.com/">these</a> pictures and am going to have to make some interesting creations of my own. <br />
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</div></div></div></div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com2tag:blogger.com,1999:blog-786779035068910271.post-9937693209137894932011-02-20T17:06:00.000-08:002011-02-20T17:06:24.116-08:00Blueberry-Lemon Chiffon Tart<div dir="ltr" style="text-align: left;" trbidi="on">This was wonderful and I was finally able to try out my <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508">Tartine</a> cookbook! Tonight I did my daring cooks challenge and was feeling creative so I decided to make dessert as well. I think this might just be my new favorite dessert cookbook!<br />
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<div class="separator" style="clear: both; text-align: center;">1. Rolling out the dough. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHrWAaEgTjtffU3SdaLp8oXLhvdeulRWVQRaQP8D7kas_znf4Yd-M3mdHqcRhRuhOtvAat89MCCIRa7UdMhkj_8C44YW-H_ha-PwbMO7_mBAVe1F26QphEfWRo0A-n6c40W6B4nsoR973/s1600/2011-02-20+16.26.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHrWAaEgTjtffU3SdaLp8oXLhvdeulRWVQRaQP8D7kas_znf4Yd-M3mdHqcRhRuhOtvAat89MCCIRa7UdMhkj_8C44YW-H_ha-PwbMO7_mBAVe1F26QphEfWRo0A-n6c40W6B4nsoR973/s320/2011-02-20+16.26.06.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">2. Separating it into four sections (this means more tarts to come!)</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">3. Making the lemon cream. </div><br />
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</div><div class="separator" style="clear: both; text-align: center;">4. It was really hard to not just eat the berries with the leftover lemon cream! </div><br />
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</div><div class="separator" style="clear: both; text-align: center;">5. Finally ready for eating!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-oBZV8l2oDLi3-aqGHY6iCoGabilmuy7EMUWKgzS2ingr-Pqoq2sKnGY1YsyVI05uB-zDayuhMFRogZbfZ4xISUtzN_xUhvGp-fUgiCL3tcrpqrj5inG0W2IKgEcsQY6hayPR0qQPv6-/s1600/2011-02-20+18.24.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-oBZV8l2oDLi3-aqGHY6iCoGabilmuy7EMUWKgzS2ingr-Pqoq2sKnGY1YsyVI05uB-zDayuhMFRogZbfZ4xISUtzN_xUhvGp-fUgiCL3tcrpqrj5inG0W2IKgEcsQY6hayPR0qQPv6-/s320/2011-02-20+18.24.30.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The blueberries were the perfect compliment to the lemon! I loved everything about this one. Next tart is going to have to involve bananas and a Nutella mousse! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com1tag:blogger.com,1999:blog-786779035068910271.post-48782953477427778692011-02-14T00:00:00.000-08:002011-02-14T00:00:00.811-08:00Daring Cooks: Soba Noodles and Tempura<div dir="ltr" style="text-align: left;" trbidi="on">This is my first Daring Cooks Challenge! This month the challenge was to create some form of a cold noodle salad and tempura. Buckwheat noodles were preferred. I took my best stab at making them and will have to revisit them again sometime. I switched to rice noodles because it had that same simple fresh taste to compliment the tempura. <br />
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<div style="text-align: center;">The finished meal! Green bean, crab and sweet potato tempura and rice noodles with Mentsuyu (traditional dipping sauce)</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">more after the jump!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Making the pasta was a PAIN....in the end it lacked a lot as well. I am thinking that it might be the quality of the buckwheat flower since it came from the bulk section at a local store. If I were to try it again I would sift the flour several times (at least three) or buy a different brand. It had a VERY grainy taste. Like when sand gets in your food at the beach. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The tempura and dipping sauce was fabulous though! This is something I would make again willingly. Using rice noodles reminded me how much I love them and I have a feeling we will be seeing a lot more of them on our dinner table. Already we have had a night with peanut sauce and them. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-25253278610689408502011-02-13T11:58:00.000-08:002011-02-13T11:58:12.960-08:00You have invaded my heart!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">This valentines day I got blueberry pancakes in bed and dark and milk chocolate covered strawberries. This meant that I had to step up my game since so far all I had was a crocheted Bombomb. </div><div style="text-align: center;"><br />
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<div style="text-align: center;">So I made Space Invader chocolates! </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">more pictures after the jump!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com1tag:blogger.com,1999:blog-786779035068910271.post-7534510027196421862011-01-26T18:10:00.000-08:002011-01-26T18:10:39.565-08:00Tangerine Lemon Curd<div dir="ltr" style="text-align: left;" trbidi="on">Tony is sick and I am banished to the living room. This means I ended up cooking and hanging out spending some time next to Jackson (our rabbit) who has started to snore.<br />
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The recipe was taken from <a href="http://www.joythebaker.com/blog/2011/01/tangerine-lemon-curd/#more-4447">here</a>. So far her recipes have been easy and work well. Curd is something that sounds gross but her pictures looked nice and I figured I should explore out of my comfort zone. It was also incredibly easy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqT-2HPqF23kksJ27ybArl-H9nD6o2BIYwRaR5xZa67i9aeJDAXUSBLgkVYzxQaK2mzQ8Fo7GnicWH_iYA9_yoR9mVskiEkCk_Z_NGPdfqzj7_Q0rF2xpWCAsqnNknw-jBjxNSWjUcoBZ/s1600/2011-01-26+19.48.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqT-2HPqF23kksJ27ybArl-H9nD6o2BIYwRaR5xZa67i9aeJDAXUSBLgkVYzxQaK2mzQ8Fo7GnicWH_iYA9_yoR9mVskiEkCk_Z_NGPdfqzj7_Q0rF2xpWCAsqnNknw-jBjxNSWjUcoBZ/s320/2011-01-26+19.48.02.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;">The Zest</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYVTwbuGux6m5_1Edd_eIQx0A6Dpe_yhL-UQS5VYmm5nGWxlDhyphenhyphenb1Jw_vK5yStz8o5Zcgvd5_MzH38zprcOQO_8U-rTiCc-BqJyJzIZ6RehAnfKSJAwKcTLh2pHN-DhlJXPwgOUqu9hk4/s1600/2011-01-26+19.12.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYVTwbuGux6m5_1Edd_eIQx0A6Dpe_yhL-UQS5VYmm5nGWxlDhyphenhyphenb1Jw_vK5yStz8o5Zcgvd5_MzH38zprcOQO_8U-rTiCc-BqJyJzIZ6RehAnfKSJAwKcTLh2pHN-DhlJXPwgOUqu9hk4/s320/2011-01-26+19.12.16.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After it is mixed</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyB5aAKkRwgdBvd947gsNzOZ2Qf8pEsm6qQO_zesJ-g0kesERfEZK458m8lNmnTfu3-l1SeK4lqIfgq90f_sAH8NSY7EYjBqBjrW-oX2PQEVIizMyshDgJqg24vwqEUyUvH25QP3X5jnq4/s1600/2011-01-26+19.19.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyB5aAKkRwgdBvd947gsNzOZ2Qf8pEsm6qQO_zesJ-g0kesERfEZK458m8lNmnTfu3-l1SeK4lqIfgq90f_sAH8NSY7EYjBqBjrW-oX2PQEVIizMyshDgJqg24vwqEUyUvH25QP3X5jnq4/s320/2011-01-26+19.19.16.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Simmered and strained</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Packaged! </div><br />
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</div><div class="separator" style="clear: both; text-align: center;">AND the old man.</div><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com1tag:blogger.com,1999:blog-786779035068910271.post-14986766270820964722011-01-15T09:57:00.000-08:002011-04-04T16:31:38.271-07:00Turkey Bacon Waffles / Apple Pie Alcoholic Drinks<div dir="ltr" style="text-align: left;" trbidi="on">I saw the waffle recipe <a href="http://www.joythebaker.com/blog/2009/05/brown-sugar-bacon-waffles/">here</a> and thought it would be something worth trying. Especially after a night of drinking and Rockband at the house. The drink was my own concoction this time which is surprising since I rarely drink. The recipe for both after the jump!<br />
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</div><div class="separator" style="clear: both; text-align: center;">"Holy Uncle Buck!" Roommates response to waking up to these</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>First for the Apple Pie Alcoholic Drink</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There is no real method to these just really good ingredients. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A. Vanilla Extract I am making that is not quite finished so it is more like Vanilla Essense or Vanilla Vodka. It has a much better and stronger flavor since it has about 10 vanilla beans per one cup of vodka. I highly recommend making it and tons of information and recipes can be found <a href="http://www.vanillareview.com/">here</a>. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHXTn_Uu3DbSmo6EjK9MppqgqsVPLy4Edc6eUC8HzBQg8tTRI_x-uh-28wef6V4mmIbeivHxprPqpHJ60E8CKIE1duuNmJYhSUeSbpG8qDgDEqxDKyZUGdjBpAHlGvt_HohEmi4jm-l4_/s1600/DSCF4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHXTn_Uu3DbSmo6EjK9MppqgqsVPLy4Edc6eUC8HzBQg8tTRI_x-uh-28wef6V4mmIbeivHxprPqpHJ60E8CKIE1duuNmJYhSUeSbpG8qDgDEqxDKyZUGdjBpAHlGvt_HohEmi4jm-l4_/s320/DSCF4597.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">B. About a shot or so of Dr. McGillicuddy's Lemon Drop</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCKW6s7jbPvq5IMJ-ezpKAfe3lcdY6GOXHqO6LQgxqem8DCtn4nDM2Yqkk87xGNRAPMgX2BjF0apJOxN3jdcsUuttplGUWsarVAlQPiFesSwQheimRahTT0ND1FniRpQkPWVTQnRx2bSf/s1600/DrM-LemonDropSchnapps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCKW6s7jbPvq5IMJ-ezpKAfe3lcdY6GOXHqO6LQgxqem8DCtn4nDM2Yqkk87xGNRAPMgX2BjF0apJOxN3jdcsUuttplGUWsarVAlQPiFesSwQheimRahTT0ND1FniRpQkPWVTQnRx2bSf/s320/DrM-LemonDropSchnapps.jpg" width="126" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and finally</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">C. Simply Apple Juice (going for the cheap stuff would be a mistake on this one)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">In the end it will taste like a delicious treat which I think is the way all alcoholic drinks should taste! "Uncle Buck" said it tasted like apple pie with vanilla ice cream. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Now for the Bacon Waffles:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All I changed was the regular bacon to turkey bacon in this recipe. I would just print out the recipe <a href="http://www.joythebaker.com/blog/2009/05/brown-sugar-bacon-waffles/">here</a> since she has it so nicely laid out for printing! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6y-a_SzAgqkZAit1amtfoubuPC9r4oG91yiedrxQkKfcL1CVEQttgHy3nKYy0FXisqoAMd2MYRSoGfxMap4hhfXEhjaDvdwD6nMul6jzo8RO58PINw45G2z5-fbNrzZGbsgAr470KmOP/s1600/2011-01-15+11.29.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6y-a_SzAgqkZAit1amtfoubuPC9r4oG91yiedrxQkKfcL1CVEQttgHy3nKYy0FXisqoAMd2MYRSoGfxMap4hhfXEhjaDvdwD6nMul6jzo8RO58PINw45G2z5-fbNrzZGbsgAr470KmOP/s320/2011-01-15+11.29.40.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div></div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-49187148482289326222011-01-14T16:45:00.000-08:002011-01-14T16:45:45.367-08:00and now for the filling...I made the first batch of ganache that was white chocolate vanilla and hated it.... so it is now down the drain and inside the vanilla macarons are dark chocolate ganache and freeze dried bananas. It also gave me an excuse to use my edible ink pens. <div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfJkNO9e9A5MHf3-ombGP3jk7fst0wWSeQrFkghU779ay0z8Au7d0wps39VapWxy2p0bCcmcOnXvD-BZUuXAWS0QWjHVl25iWmcEvoIgyGa2aehODTuHG_lWMB7weumToognbSpTXkQmN/s1600/162735_10150089322250617_711560616_6131964_4538867_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfJkNO9e9A5MHf3-ombGP3jk7fst0wWSeQrFkghU779ay0z8Au7d0wps39VapWxy2p0bCcmcOnXvD-BZUuXAWS0QWjHVl25iWmcEvoIgyGa2aehODTuHG_lWMB7weumToognbSpTXkQmN/s320/162735_10150089322250617_711560616_6131964_4538867_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Not sure why this one turned out yellow looking </div><div class="separator" style="clear: both; text-align: center;">BUT it makes me think I should add color next time! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Nothing like finishing the week with happy hour and then coming home filling cookies with ganache! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com1tag:blogger.com,1999:blog-786779035068910271.post-48489531723649201332011-01-12T20:18:00.000-08:002011-01-12T20:18:55.735-08:00Vanilla French MacaronsThese little buggers were annoying the first three times I tried to make them so why I came back for more is beyond me. I finally tried the Italian Meringue and had the best success. These were slightly adapted from a <a href="http://www.zencancook.com/2009/05/macaron-infinitely-vanille/">blog</a> that translated a Pierre Herme Recipe. The ganache will be added later cause it is far too late and I have children to teach in the morning. After eating one with out I am thinking dark chocolate ganache with a banana flavoring or mashed up banana would be amazing!<br />
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</div><div class="separator" style="clear: both; text-align: left;">The Recipe: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">group 1:</div><div class="separator" style="clear: both; text-align: left;">150 g. almond flour sifted</div><div class="separator" style="clear: both; text-align: left;">150 g. powdered sugar</div><div class="separator" style="clear: both; text-align: left;">55 g. egg whites (aged) </div><div class="separator" style="clear: both; text-align: left;">2 insides scraped out of vanilla beans</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">group 2: </div><div class="separator" style="clear: both; text-align: left;">55 g. egg whites</div><div class="separator" style="clear: both; text-align: left;">40 g. bottled water</div><div class="separator" style="clear: both; text-align: left;">150 g. vanilla sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. measured group one and set aside together in a bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Preheated the oven to 350 F.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Measured group two.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Put the second set of egg whites in the Kitchenaide on medium speed.</div><div class="separator" style="clear: both; text-align: left;">Put the water and vanilla sugar on medium heat on the stove and heated until it bubbled some. When the meringue stuck to the whisk I slowly poured in the sugar syrup. (This is not how it is recommended but it worked. If you would like to follow the original recipe it says to heat until it reaches 118 C or 244 F then pour sugar mixture in the meringue until it reaches 50 C or 122 F. ) I just whisked it until the meringue formed a nice peak when I took the whisk attachment out. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Fold together, pipe rounds, then bake. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. I baked mine on 325 F for 8 minutes then opened the door, rotated the cookie sheet and baked for an additional 2 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0tag:blogger.com,1999:blog-786779035068910271.post-73570890949389535872011-01-11T19:08:00.000-08:002011-01-11T19:08:25.878-08:00Daring BakersSo basically I started this up to join the Daring Bakers Challenges. Not sure how often this will be updated but the goal is more often than once a month! Until then I leave you with this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDBNxFNAZOPVG9TLi75qgLnNl4Stxwv0QpG5P_qp2JcVE1coPgngCzLbJNhYUJyoMw3RXEFk6_wG7XR9npQMtevu6svrLQ3iXTkk2DGDLZJSMW660-UObGM_8UrBlNsMIBdz13RZs9qQU/s1600/DSCF4538.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDBNxFNAZOPVG9TLi75qgLnNl4Stxwv0QpG5P_qp2JcVE1coPgngCzLbJNhYUJyoMw3RXEFk6_wG7XR9npQMtevu6svrLQ3iXTkk2DGDLZJSMW660-UObGM_8UrBlNsMIBdz13RZs9qQU/s320/DSCF4538.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">may the holidays be with you</td></tr>
</tbody></table>K. Dixonhttp://www.blogger.com/profile/09392932365253321110noreply@blogger.com0